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Friday, 21 June 2013

Just as the brownies were making their way
out of the oven and onto the cooling rack, my sister walked through the front
door, home from another late shift.

Naturally this oblong tray, oozing with
dark chocolate, filled the house with a smell so potent that her first words
were: “We better be having some of that, I’m starving.”

I threw a mini hissy
fit.“No!” I said, “They’re not made with flour so I need to let them cool
completely before I turn them out.”

You can imagine her reply, right? I wont quote, but every time she calls me a stingy bitch it takes until
I make a generous offering to forget about it.

In the living room: “That’s what
baking is all about right, sharing with your loved ones?”

The irony is that I wanted
to photograph the brownies, to share on here. It doesn’t sound like a big deal, but the
underlying message is incredibly important. This week I have finally found solace in that family just
has to be the most precious thing on the actual solar system.

I can’t believe
it took me this long to realise that there is not one fudgy, after dinner (cos’
its that indulgent) brownie not worth sharing with your family as soon as it
comes out of the oven.

Note:You can use plain flour instead and still get amazing, gluten filled results. But don’t be afraid to use ground almonds, its healthier (ish), means you can share them with even more people AND adds an extra flavour element which pretty much transforms these into 'sumin' else'!

Makes 8 large brownies

The Method:

In a medium/large saucepan, melt the butter and chocolate on medium heat until silky smooth, stirring occasionally with a wooden spoon.

Take off the heat, add vanilla & sugar and stir. Leave to cool for 15 minutes.

Preheat the oven to 170 C.

Add the eggs one at a time into the saucepan. Next add the ground almonds stir, you should have a thick brownie batter.

Fold in the white chocolate chunks and pour straight into a 9 inch rectangular tray lined with foil or parchment paper.

Bake for 30 minutes.

Leave to cool on a wire rack, turn out of the pan and cut into squares.

I just had an
epiphany that reassured me that subbing almonds for ground hazelnuts would turn
these into Nutella brownies. Erhmaaagaaad.

14
comments:

The number of times I've told my boyfriend he's not allowed to have a slice of cake or an artfully arranged biscuit is quite shameful. I definitely can learn from this! I'm glad the recipe worked out well for you; totally in love with your stunning pictures.

Kathryn, this whole post would not have been possible without you! Thank you thank you thank you. Im trying to find the perfect bundt tin so i can make your crazy chocolate bundt with salted caramel, maybe a trip to sweden first tho for the bundt tin.

Oh yes, I hear you (and Kathryn!) on that - I literally just received a text from my bf (who finishes work early on Fridays) asking whether he could dig into the ice cream in the freezer. To which I immediately responded "No! I haven't photographed it yet" ... sad but true. So yes, I guess I need to learn as well - it is probably cruel to not allow someone to eat ice cream in the freezer in 34 degree weather ...

these pictures are lovely, really gooey and scrumptious. I certainly annoy my family with my food photography antics too (: especially before tea when we're all waiting to eat!from Emily xhttp://all-that-glisters-is-not-gold.blogspot.co.uk/

My boyfriend always demands things straight from the oven and I always have to spend time setting up my photos and finishing off the cake (though I might give myself a cheeky bite sometimes). I love the idea of gluten free brownies, they will be squidgy and delicious!

Gosh, I know exactly how you feel regarding delayed brownie gratification! Sometimes, I have to wait a WHOLE night in order to get that perfect shot early the next morning! I remember the days before a blog where I'd just bake and scoff!P.S: thanks for stopping by on my blog :-)